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sunnyskies12's Profile

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Homemade Marshmallow fail? HELP?

I had this happen the first time I made marshmallows, too - the trick is to pour the hot syrup into just the right spot in your mixing bowl. If it hits the center of the mixer blade it will fly all over, and if it hits the side of the bowl it will solidify. So aim for the space in between those two places.

Dec 02, 2014
sunnyskies12 in Home Cooking

Claussen Sauerkraut

This may not be super helpful, but I saw it at the Walmart Grocery in La Mesa for $3.48/32 oz.

Nov 28, 2014
sunnyskies12 in San Diego

How to halve baking recipes?

I was just trying to do some research myself on the topic :) Anyway, I've been baking 1,000s of recipes divided by two for my husband and I, so I wanted to offer some advice. I use a set of measuring spoons that goes as tiny as 1/32 tsp (Progressive GT-3520 International 19-Piece Measuring Cup and Spoon Set). I actually use 1/32 a lot! LOL. I also halve eggs (1/2 eggs weighs 7/8 oz) whenever I need to. If you don't have a scale, you can google the Tablespoon measurements of an egg online. I have mini baking pans for everything: pie dish, cake pans, tart pans, bundt pan, tube pan, and springform pans, mostly from Amazon. Here are some examples:

9" pie recipe divided by two - use a 7" pie plate
9" round cake recipe divided by two - use a 6" round cake pan
12 cup bundt/tube pan divided by two - use a 6 cup mini bundt/tube
13 x 9 pan divided by two in an 8 or 9" round or square pan
13 x 9 pan divided by four in a 6" round pan

Sure, I use my full-size pans, too, but that's when I know I can share the food before it goes stale. I also like the tinier size for the first time I'm making a recipe, so I know if we'll like it :) It has almost always worked really well to just divide all of the ingredients by half. I did just have someone from King Arthur Flour advise that if I'm dividing a yeast recipe by two, to just keep the amount of yeast the same. But I always divided that by two, as well, and that still worked fine. Happy baking!

Nov 14, 2014
sunnyskies12 in Home Cooking

Your favorite, most reliable Cake Cook Book

I would focus more on what's going wrong, rather than the recipes, personally. Have you gotten a cheap oven thermometer to make sure that your oven is at temperature? You might try calling America's Test Kitchen radio to see if you can get on air with Chris and Bridget - I'll bet they can solve this mystery! Of course, with it being 9.5 years ago, hopefully you have already :)

From their website: Call the show now: 855-34-COOKS

You just leave a voicemail, and I guess if you're chosen to be a caller on the show, they'll call you back. Hope this all turned out well for you!

Nov 10, 2014
sunnyskies12 in Home Cooking

Anyone have the Cook's Illustrated Lemon Pudding Cake recipe?

Sorry, just now seeing this... Cook's Illustrated published their first version of Lemon Pudding Cake in their January/February 1995 edition. Then Cook's Country published a different version in April/May 2009. Here are both recipes:

Lemon Pudding Cake (Cook's Illustrated)

Published January 1, 1995.

Why this recipe works:

In developing our pudding cake recipe, we baked some 15 pudding cakes, noticing that those made with lemon or orange juice came out especially well, while those flavored in other ways tended to have flimsy, fast-dissolving tops and rubbery, dense bottoms. We eventually deduced that it was the acidity of the citrus juices that made the difference. Because the juice lightly clabbered the milk-based batter, causing it to thicken, the frothy upper layer became stiffer and more stable and thus better able to puff. At the same time, the acidic juice undercut the thickening power of the flour, making a more tender custard. To shore up the cake part of those pudding cake recipes made with coffee, chocolate, and vanilla, we added an extra egg white.

Serves 4 to 6

This pudding cake can be made in any of the following: 6 - 3/4 cup custard cups; 4 - 1 1/3 cup ramekins or miniature souffle cups; 1 - 9" round cake pan; 1 - 8" square cake pan. All pudding cakes, regardless of pan size, require the same baking time.

Ingredients

2 tablespoons unsalted butter, softened, plus extra to grease the pan
1/2 cup granulated sugar, plus 2 tablespoons
1/8 teaspoon table salt
3 large egg yolks
3 tablespoons unbleached all-purpose flour
2 - 3 teaspoons lemon zest
1/4 cup lemon juice, strained, from 1 to 2 lemons
1 cup whole milk
4 large egg whites, at room temperature

Instructions

1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter pan or baking molds of choice. Lay folded dish towel in bottom of roasting pan and set molds or pan inside. Bring several quarts of water to boil for water bath.

2. Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in lemon zest and juice, then stir in milk. Beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain.

3. Immediately ladle (don’t pour) batter into pan, custard cups, or ramekins. Set baking pan on oven rack. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or molds. Bake until pudding cake center is set and springs back when gently touched, about 25 minutes. Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served warm, at room temperature, or even chilled.

Pudding Cake Hints

1. Be sure to whisk the egg whites into the batter instead of folding them in. Since the batter is about the consistency of milk, folding would flatten the fluffy whites.

2. Rather than pouring the batter, ladle it; otherwise the first cups get all the froth and the later cups get all the batter.

3. Set the roasting pan on an oven rack and pour boiling water into the pan until it comes halfway up the sides of the molds. This water bath keeps the temperature low enough to prevent the eggs from curdling.

And #2:

Lemon Pudding Cake
From Cook's Country | April​/May 2009

Why this recipe works:

For the brightest lemon flavor in our Lemon Pudding Cake, we used a full half-cup of lemon juice. To coax even more flavor from the lemons, we creamed a bit of grated zest with the butter and sugar. A bit of cornstarch gently firmed the pudding layer without muddying the lemon flavor.

To prevent the top layer of the cake from deflating, we beat sugar into the egg whites. This stabilized the whites and resulted in a high, golden, and fluffy cake. For the creamiest texture, it was important to bake the cake in a water bath. The hot water protected the pudding from cooking too quickly.

Like magic, pudding cakes separate into two layers during baking: airy and soufflélike on top, dense and custardy below. We wanted a foolproof recipe for a creamy pudding, tender cake, and bright lemon flavor.

Serves 8

This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.

Ingredients

1/4 cup all-purpose flour
2 teaspoons cornstarch
1 1/4 cups sugar
5 tablespoons unsalted butter, softened
2 tablespoons grated zest and 1/2 cup juice from 4 lemons
5 large eggs, separated
1 1/4 cups whole milk, room temperature
2 quarts boiling water

Instructions

1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.

2. BEAT EGG WHITES Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.

3. BAKE Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve.

Using a Water Bath

The water lowers the temperature surrounding the baking dish for gentle, even cooking.

1. To prevent the baking dish from sliding, line the bottom of the roasting pan with a kitchen towel.

2. Set the roasting pan on the oven rack and carefully pour boiling water into the pan, partway up the sides of the baking dish.

3. After baking, promptly remove the baking dish from the water/ Let the water cool before moving the water batch.

These sound delicious and now I'm thinking of trying both recipes side by side! I love all things Cook's Illustrated/Cook's Country/America's Test Kitchen!

Nov 10, 2014
sunnyskies12 in Home Cooking

Ebinger's Blackout Cake Recipe in Cooks Country Magazine

RE: Time is running out, I totally agree! I have never had the original cake, but just heard about it on America's Test Kitchen radio, and am planning to make the Cook's Country version. I really like your point; they are worried to release their recipes, I guess, but if they wait too long, i.e., another 50 years, all of the people who care because they tastes the recipes as children won't be baking anymore and the new generation won't remember their cakes so therefore won't want the recipes anyway. I think that they should definitely share them and your post made me realize the time-sensitivity of it!

Nov 05, 2014
sunnyskies12 in Home Cooking

Red Lentils?

Hi! Cook's Illustrated wrote an article about different types of lentils, and this is what they said about the red lentils:

"These small orange-red lentils "completely disintegrate when cooked." They made a soup that looked "anemic."

By the way, I highly recommend an online subscription to www.cooksillustrated.com - I've had mine nearly a year now, and if you're into learning about all sorts of cooking things, you will learn so much! I'm only sad that it will probably take me a lifetime to read all of their content - LOL.

Oct 21, 2014
sunnyskies12 in Home Cooking

What do you make with dark rye flour?

I believe that pumpernickel flour and dark rye flour are the same thing - that's my guess, because I have the King Arthur Flour Whole Grain Baking cookbook, and they also refer to medium rye and light rye flours. You could call their baking hotline if you want to be sure. It's 855-371-2253.

For recipes, I would recommend the king arthur flour website! I have so many beloved recipes from my King Arthur Flour Whole Grain Baking cookbook using pumpernickel flour that I can't even begin to list them, but they include breads, rolls, muffins, crackers, and even cookies! It's quite the tome (though worth if it you bake with whole grains alot), so to dip you toe in the water, I'd recommend their website! Enjoy!

Oct 04, 2014
sunnyskies12 in Home Cooking

Your Giant American Refrigerator Is Making You Fat And Poor

I am thin and cook everything from scratch, and I'm really glad that I have a normal (American) fridge. I keep all of my spices on the top shelf, along with some live yeast, and usually whatever ingredients I need to keep for a recipe so my husband doesn't eat them. We have gourmet cheeses, cream, buttermilk, milk & yogurt, all eaten very much in moderation, but those take space. There's red velvet cupcakes in there at the moment, but that doesn't mean we're eating them nonstop. And then all of our homecooked leftovers are on the main/bottom shelf. Between the water bottles and beer there too, it feels pretty full, and there's only two of us! Yes, oversized portions will usually cause weight gain, but that's definitely not correlated to the size of your fridge! And of course these days we tend to eat a lot of different cuisines, so we have more condiments - right now on the door I have the Asian ones (chili garlic sauces, oyster sauce, soy sauce, etc) plus the Italian ingredients (sun-dried tomatoes, anchovies) and the Latin ones (chiles in adobo, hot sauce) and the French (marsala wine, dijon mustard)...my point is, it's lovely to have space to keep those ingredients, and all of mine are still fresh and get used regularly to make healthy food. And when it's time to entertain, I probably could use more space!

And while it's true that the French have tiny fridges and walk everywhere every day for fresh groceries, and are thin as a result of that, the two aren't necessarily correlated. I also use grocery shopping as a way to get my exercise - I bike to the store every day - but I still really like the size of my fridge for all the reasons noted above.

Internet Trolls Are Narcissists, Psychopaths, and Sadists

Wow, this is an awesome article, and is motivating me not to engage (and to remember, as I'm pretty gullible, to ask myself if it is a troll). It's tough to tell, because I know some nicer people who just love to debate and really do believe what they're saying, but if it seems to be a troll, I will try to ignore! This was a really interesting finding; thanks again for sharing!

Our 1st time in Paris!! Want to do it right!!

If I could do it over again... Well, for us, our first meal in Paris was quite bad (sub sandwich with no dressing, subpar bread), and after that we hit the computer and were reading Yelp reviews to choose where to go. If I'd planned ahead, I would have actually tried to make reservations from home. It took us a while to get a working cell phone there, and there was a holiday one day, and with spotty internet this was all a huge pain in the butt. Also, you often need reservations because the French eat dinner for 2 hours and the restaurants are tiny (I am overgeneralizing to simplify) so often there were 7PM and 9PM seatings. We found really nice middle-priced restaurants with very high yelp reviews and were able to make reservations for most. It just would have been nice to do this from home (I assume email would work) instead of during our vacation with all of the technical problems. Once we did have reservations, though, the quality of food was very nice and we had a great time! Now for a totally different approach: We had friends who went, and never made a single reservation - there are so many restaurants that if you don't care so much about exactly where you eat, you can just walk around until you find a place that has availability. Alternatively, we heard that your hotel concierge can often help with reservations [we rented an apartment so didn't have this option.]

Hopefully you can learn from our very big learning curve and have more fun traveling around and spend less time making reservations :)

Have a GREAT time!!!!!! :)

Sep 21, 2014
sunnyskies12 in France

I'm Going Deaf Eating Out in LA

I agree that it's distracting and unpleasant... my husband has always preferred a quiet restaurant, and ever since we visited France, and saw that yes indeed, it can be done, you can have a very pleasant, quiet meal, I notice the loud noise levels even more here! In France, it is just a matter of respect not to be so loud. Oh well, different culture!

Fancy Popcorn

Cook's Country October 2013's issue has a bunch of gourmet popcorn recipes, all of which were a huge hit in my house! Highly recommended; they're also all available (paid subscription) at www.cookscountry.com.

Sep 21, 2014
sunnyskies12 in Home Cooking

Fancy Cake Recipe

If this is to your taste, a Baba au Rhum comes to mind! My family loved Ina Garten's recipe (http://www.foodnetwork.com/recipes/in...) and kept raving about it. It wasn't my all time favorite cake, but I bake constantly and I know my favorite tastes. However, it sounds like it might fit your quest :) P.S. You need a small tube pan or bundt pan, not the full sized one.

Sep 21, 2014
sunnyskies12 in Home Cooking

ISO Fancy, elegant plated dessert

I love to bake any type of dessert, and recently made the Chocolate Raspberry Torte from Cook's Illustrated, and I just remember thinking then and now what an elegant dessert it was! You can either sign up for a free 2 week website trial, or it was published in their November 2010 issue.

http://www.cooksillustrated.com/recip...

Sep 21, 2014
sunnyskies12 in Home Cooking
1

What Is America's Worst Restaurant Chain?

I second the votes for Sbarros and Subway. I always felt disappointed just walking into Sbarros, even before I learned how to cook and my taste buds got spoiled. Subway used to be okay, but one time we went there for breakfast, after I'd started cooking, and the breakfast sandwich was so nasty/fake I will never step foot in a Subway again. LOL.

Sep 21, 2014
sunnyskies12 in Features

Baking pie on pizza stone? Yay or nay?

I heard a caller on America's Test Kitchen Radio who wondered why his dad's kitchen always smelled so awful after he was using the baking stone, and Chris/Bridgette's explanation was that he was putting his pizza straight onto the stone (no parchment paper liner) and then either not cleaning it or not cleaning it well enough. But if your cleaning is doing a sufficient job, sounds great!

Sep 11, 2014
sunnyskies12 in Home Cooking

Frozen Raspberry question!

I wondered the same thing! Birdseye makes them (http://www.birdseye.com/vegetable-pro...) and if you call them at (800) 432-3102 with your zip code, they'll tell you if and where they're sold near you. They're not sold near me, but maybe you'll have better luck :)

May 30, 2014
sunnyskies12 in Los Angeles Area

Can only find lowfat buttermilk?

From what I understand, buttermilk was originally low-fat; it was made from the liquid leftover from churning butter, so the idea was to get all of the fat out (for butter), leaving only a tiny bit of butter left (yellow flecks, and not intentionally) which left in just a tiny bit of fat. So although buttermilk is no longer made the traditional way (except Kate's brand), it is made low-fat intentionally to be most similar to traditional buttermilk which was naturally low-fat. Hope that helps :)

Mar 19, 2014
sunnyskies12 in Pennsylvania

Anything I can make with Pillsbury French Bread Dough?

My mom makes a "Brie Wreath" appetizer with them that's really delicious and pretty. Place 1 round of brie on a cookie sheet covered in foil and sprayed with PAM. Arrange 1 package of Pillsbury French Bread dough in a circle around the brie (looks nice if you cut it in half lengthwise and braid it). Sprinkle with brown sugar, pecans and cranberries. Drizzle maple syrup over top. Bake according to bread directions. If it starts to brown too quickly, put foil loosely over the top. To serve, slide wreath unto a serving platter. Enjoy!

Mar 04, 2014
sunnyskies12 in Home Cooking

Anyone tried CI's new take on Chicken Marbella?

This explains why I liked it - I never tried the original so I had nothing to compare it too :) That is, it didn't fall short of anything else, which is a very disappointing experience...

Feb 25, 2014
sunnyskies12 in Home Cooking

Peanut Butta Cups

I didn't like the filling in these very much. I made another recipe side by side, and concluded that the graham crackers detract from the peanut They also did not come out of the pan no matter how long I froze it. It was a non-stick pan so I didn't dare scrape it too hard (though I tried with a toothpick, which broke) and a sharp knife, which still didn't work. I ended up having to put the pan in hot water and popped out the semi-melted candies that way. My third issue with these is that they were a lot of work, and buckeyes are a much easier way to get the same (actually, better) flavors.

Feb 25, 2014
sunnyskies12 in Recipes

The perfect pernil

I made the Cook's Country August/September 2013 recipe and unfortunately had the same problem - most of the skin was either burnt or rubbery, with just a few bites of crisp skin. Thank-you to everyone who replied here; I will try those suggestions next time.

Feb 24, 2014
sunnyskies12 in Home Cooking

Anyone tried CI's new take on Chicken Marbella?

Just tried it tonight, and it is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD :)

Feb 22, 2014
sunnyskies12 in Home Cooking

Eggnog Pumpkin Pie

Mmmmmmm, this looks so good!

Feb 21, 2014
sunnyskies12 in Recipes

Winter Greens Lasagna

Mmmmm, this looks delicious!!

Feb 21, 2014
sunnyskies12 in Recipes

Where Shallots Shine

I use them all the time, probably because Cook's Illustrated/America's Test Kitchen often call for them in their recipes. They are definitely worth the extra cost whenever called for.

Feb 21, 2014
sunnyskies12 in Features

CHOW Reviews: Onion Goggles

I love mine. I guess I have an average sized face and I'm tall. The only bummer is when I am wearing my eyeglasses, instead of my contacts, and can't wear them. Which is only more a compliment for these :) I bought a pair for my sister and mom in their favorite colors.

Feb 21, 2014
sunnyskies12 in Cookware

Buying Indian Spices. Kitchen Coach Part 2: Spice Hunting with Preeti Mistry

I was so excited when Penzey's opened up a new store in San Diego! I first heard about them from Cook's Illustrated, where their Cinnamon and Curry Powder both won taste tests. Their prices are super reasonable and the staff is extremely friendly and helpful.

Feb 21, 2014
sunnyskies12 in Features
1

Parle-G, My Indian Biscuit Crush

This was an interesting article; I hadn't heard of these, so was glad to learn something new.